CHEF ROBERT MANCUSO
MEXICAN STREET CORN
("ESQUITES")
Preparation time: 15 minutes
Serves: 4 portions
INGREDIENTS
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2 tbsp Vegetable Oil
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4 ears fresh Corn, shucked, kernels removed
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2 tbsp Mayonnaise
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2 ounces Feta or Cotija cheese, crumbled
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1/2 cup Scallions, finely sliced
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1/2 cup fresh Cilantro, finely chopped
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1 Jalapeño Pepper, seeded and finely chopped
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1-2 Garlic Cloves, minced or pressed
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1 Lime, juiced
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Chili Powder & Salt to taste
METHOD
1. Heat oil in a large nonstick skillet or wok over high heat. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes.
2. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
3. While still hot, add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately!
Note: "Esquites" are excellent served on the cob as well. After being grilled to perfection, slather with mayonnaise and top with all other ingredients.
WINE PAIRING:
Beer - Bohemia Pilsner
Unlike many light Mexican lagers, Bohemia actually does justice to the ingredients that created it. The malt is there -- in the aroma, in the body and on the palate -- as well as the hop, which add some spice and also tease a light bitterness.
Bright and golden, this is the queen of the Bohemia line. It's a robust Pilsner style beer that has been created using only the highest quality ingredients from around the world and a fine selection of hops that are sourced from the Czech Republic. The hops provide a strong bitter taste as well as an irresistible herbal aroma. This pilsner is great at balancing different flavors and cleansing the palate of spicy sensations, making it the perfect pairing for our spicy and salty Esquites!
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